Danas Greek Salad

I love this salad. It’s a perfect summer appetizer to be served for lunch or dinner. It’s easy to prepare and full of flavor for those who want to eat something healthy, yet good tasting!

INGRIDIENT

6 romaine lettuce leaves, chopped into bite-sized pieces

4 sprigs purslane, leaves and stems chopped

1 cucumber, halved lengthwise and sliced

½ onion, sliced

3 small tomatoes, cut into wedges

16 pitted Spanish black olives

½ cup cubed low-salt feta cheese

¼ cup olive oil

3 tablespoons lemon juice

1 clove garlic, minced

1 ½ teaspoons salt

½ teaspoon dried oregano

½ teaspoon dried basil

¼ teaspoon ground black pepper

DIRECTION

Step: 1

Layer lettuce, purslane, cucumber, onion, tomatoes, olives, and feta cheese, in that order, on a flat serving plate.

Step: 2

Whisk olive oil, lemon juice, garlic, salt, oregano, basil, and black pepper together in a bowl to make dressing.

Step: 3

Drizzle dressing over salad before serving.

NUTRITION FACT

Per Serving: 241 calories; protein 8.6g; carbohydrates 12.4g; fat 19.3g; cholesterol 11.1mg; sodium 1467.6mg.

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